Slightly tinted cachaça distilled from fermented fresh sugar cane juice. Matured in these barrels for a minimum of three years. Aged cachaça with a slight gold/green tint from the aging barrels.

Clear cachaça distilled from fermented fresh sugar cane juice. Double distilled in copper pot stills in Brazil for the US and international market. Cuca Fresca is aged a few weeks in oak barrels before being bottled.